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Lolol! How many people actually pronounce 'eGullet' correctly? If it's wrong i don't want to be right 😉 eGoulet

I saw this! Does anyone have a link to his cooking show on YouTube or was it taken down? So curious

Might be worth trying the emulsion disk but I tend to agree with @rotuts that that raw oats are going to be an issue for any handblender. If they could be allowed to hydrate first maybe that would help -I don't know if that recipe has any other liquid? coffee grinder is a great idea as well.

I had the Fundamentals of Classic cuisine book and thought it was very good! lots of pictures, very good technique with clear explanations and terms. Gave it to a young sous chef who was leaving me and never went to culinary school. My guess is that it would make a great reference

Maybe there is something here that can help https://www.seriouseats.com/2016/06/how-to-avoid-problems-with-gelatin-dessert-baking.html

His food just doesn't move me. I don't know why really, but I much prefer Pascal Barbot -the Astrance book is incredible. Yannick Alleno are more my jam -I'd love to have a copy of his / Ma cuisine Française The book that came out on the bistronmy movement is probably my favorite cookbook of lady year.

As was mentioned before the most likely answer is that the acidity caused the gelatin to fail. Try switching to Agar Agar

XG does thicken a little but usually I pair it with Agar for that sort of thing.

@heidih You are in the LA area.. Have you ever been to Father's Office? I know they are famous for their burger but but one of their original menu items and my favorite is their smoked eel salad with a poached egg & shaved fennel salad. Fantastic. Hopefully they reopen soon

You could add a bit of vinegar to the water to keep the taters firm but I'm with the start in cold water and test crowd

These are Kiwi meat pies here is Los Angeles. I wanted to post this for you because there are some good pictures for you that might help. https://foodtalkcentral.com/t/ponsonby-road-cafe-a-new-zealand-shop-on-la-cienega-in-beverly-grove/12325/21?u=aaqjr

Great book! -& great article thanks for sharing! I love his beet salad http://ruthreichl.com/2009/12/red-salad-from-fergus.html/

Honey powder is fairly common in Korean markets and does taste like honey. Dissolves easily as well fwiw

I do as well although I'm not sure it's strictly necessary

Niacin works for me lol.

3:2:1 by weight INGREDIENTS 12 ounces All purpose flour about 2-3/4 cups 1 tsp Salt 2 Tbsp Sugar 8 ounces Fat butter, lard, shortening or combo 4-5 ounces ice cold water about 1/2 to 2/3 cupIce cold water https://thegourmandiseschool.com/recipe/evans-3-2-1-pie-crust/

Props to Food and Wine. They really went the extra mile. Makes me more likly to trust their content.

Nope, not me, looks pretty interesting though!

I like fat daddy cake pans personally

Hmmm, maybe make some rosemary sugar like you would with excess vanilla? Or a flavored salt?

They were really having a hard time meeting demand. I was buying in bulk through Sysco and my supply was interrupted because they were triaging which customers could receive their product. Personally really prefer impossible to beyond, we were doing 7oz burgers with them. Flavor wise they are meaty but they do have an aftertaste I would describe as peanutbutter-ish. I'm certainly not vegetarian but I would choose to eat one every once in a while, they aren't healthier than a regular burger. As an ingredient it's pretty versatile and i made a pretty good bolognaise with it.

I love Koshihikari in general so good. If you like to try new rice Tamanishiki is excellent

It's there usually for extra security with wetter filings

How about a salad? https://www.loveandlemons.com/shaved-brussels-sprout-salad/

I really like this one originally from Chef Travis Lett & restaurant Gjelina in los angeles Venice Beach. Really excellent Makes 16 cups 4 C rolled oats 4 C rye flakes 3/4 C black sesame seeds 1 1/2 C natural almonds 1 1/2 C pumpkin seeds 1 3/4 C sunflower seeds 1 vanilla bean, scraped 1 t cinnamon 1 t salt 2 1/2 C maple syrup 1 C grapeseed oil 3/4 C brown sugar 1 Heat the oven to 350°F. 2 Mix together the pumpkin seeds, sunflower seeds, sesame seeds, oats, rye flakes, almonds, salt, cinnamon, and vanilla in a large bowl. Set aside. 3 Combine oil, maple syrup, and brown sugar in a large saucepan. Bring to a boil over high heat. 4 Pour the syrup mixture over the seed-and-oat mixture, and mix until everything is well coated. Spread out on 3 parchment-paper-lined sheet trays. 5 Bake for 20 minutes, stir, and bake for another 10 minutes. Stir again, and bake until browned and dry, 15–20 minutes. Stir the granola again just after it comes out of the oven, then let cool.